Adding hops to your mash is an old technique that is getting renewed interest thanks to the fact this step can increase thiol precursors from the action of malt enzymes. Yeast then biotransform these precursors into tropical thiol-rich aromas in the finished beer. Learn more about how to put this old technique to new use in your beers with Brew Your Own magazine’s Technical Editor Ashton Lewis.
Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he demonstrates dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — which has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
When considering what mash thickness you want for a brew, know that the thickness you choose determines the range of temperatures needed for the correct degree of fermentability in your wort. Mash
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